Roasted Chicken, Pear & Arugula Sliders

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Hi guys! What did you do this weekend? Whoooa was it hot here!! Heat advisory hot! But we didn’t let a silly heat advisory stop us from sitting on the patio and enjoying a nice glass of wine together. For me, there is really nothing like a chilled, crisp glass of wine on a summer night. I’m certainly not a wine expert, but I don’t have to be an expert to know what I like, right?! I may not be able tell you what bottle of wine you should order with your favorite meal, but I can definitely tell you some foods that go well with my favorite wines. It might be backwards but it works for me! 😉

I’m excited to share one of my new fav pairings with you; Estancia Pinot Grigio and Roasted Chicken Sliders with Pear, Gouda & Arugula. This coupling is perfect for your next summer picnic! The Pinot Grigio, like all Estancia wines, is handcrafted and each layer takes you on a very intentional flavor journey. It has a bright, crisp burst of flavor with a fruity finish but not too sweet. I immediately picked up a touch of pear so that’s how this recipe came to fruition (pun fully intended). 

The Roasted Chicken, Pear & Gouda Sliders are like flavor journey too; there is tang from the Balsamic Vinegar marinade, sweet and tart from the pear, smokiness from the Gouda and a peppery exclamation point from the Arugula. I didn’t realize I could fit so many of my favorite flavors into one recipe and have them compliment each other so well. Win!

Roasted Chicken Sliders with Pear, Gouda & Arugula

Published by: Lydia

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Ingredients

  

1x2x3x

• 2 boneless chicken breasts
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 2 pears thinly sliced
• 8 slices Gouda cheese
• Arugula
• 8 slider buns

Instructions

 

• Place chicken, balsamic vinegar, olive oil and minced garlic into a ziploc bag. Move the chicken around in the bag so that all of the chicken is coated in the marinade. Refrigerate for 1 - 3 hours.
• When marinating is complete, roast chicken for 20 - 25 minute or until fully cooked. Shave chicken and stack 2 - 3 slices on slider bun.
• Top with a slice of pear and slice of gouda. I like the gouda melted so I pop the slider under the broiler for about 20 - 30 seconds.
• Top with arugula and top of bun.

Tried this recipe?Mention @lydioutloud or tag #lydioutloud!

Wrap these chicken sliders up in some parchment paper, grab a bottle of Estancia Pinot Grigio and some glasses (shatterproof of course), some fruit, a blanket and toss it all into a basket and you’re set for a perfect picnic!

What are your picnic staples? What is your favorite food and wine pairing? I’m looking to add to my list!

Thanks for stopping by today!